Hemp Heart Frittata


Always use organic when possible.
Servings 8


  • 14 eggs
  • 1/2 cup  unsweetened almond milk
  • 1  zucchini thinly sliced
  • 1/2 cup  Hemp Hearts
  • 2 tsp Hemp Hearts for sprinkling on top of finished frittata
  • 1/3 cup feta cheese
  • 1/3 cup shredded carrot
  • 1/4 cup sun-dried tomatoes
  • 1 tbsp avocado oil
  • salt and fresh ground pepper


  • Preheat broiler to high.
  • On a baking sheet, brush with ½ Tbsp avocado oil. Add sliced zucchini.
  • Drizzle with ½ Tbsp avocado oil. Season with salt and pepper to taste. Broil for 2-3 minutes until lightly brown. Change from broil to bake at 375 F.
  • In a large mixing bowl, add eggs, almond milk, Hemp Hearts, carrots, sun-dried tomatoes, salt, and pepper. Whisk to combine very well. Add feta cheese.
  • In a medium-sized skillet, pour in egg mixture. Then cover top with zucchini slices and sprinkle some extra sun-dried tomatoes on top.
  • Place in oven and cook until golden and center sets. About 18-20 minutes.
  • Let cool slightly. Sprinkle remaining Hemp Hearts on top. Slice into 8 wedges. Serve warm.


Note: Leftovers will keep for 2-3 days in the fridge.
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